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ОТКРЫТИЕ ПОД УГРОЗОЙ! Строю бизнес. Часть 21.

Fortification Testing - Brandy, Vodka or Rum to Fortify your Mead?

City Steading Brews

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Fortification Testing - Brandy, Vodka or Rum to Fortify your Mead? Why Fortify mead or wine? Well, it lets you add ABV, it can add flavor, and it can bring the alcohol content high enough you don't need to stabilize in any other way. We wanted to see which worked best for this particular mead, brandy, vodka or rum!
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Опубликовано:

1 апр 2023

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Комментарии : 123

@CitySteadingBrews Год назад

You know what? There's hundreds of kinds of rum, brandy, vodka, etc. If we didn't choose your favorite, sorry, actually... no, not really sorry! We chose spirits we actually like and have had many times. That's why we did what we did! I'm sorry if you don't like Kraken rum, or you feel it was a poor choice, or you feel we should have done something totally differently. Here's the truth of the internet: Pick any thing and ten people will argue why you should have picked something else! Now, let's just enjoy our brews and brewmaking!

@Rj-cl1zw Год назад

Tito’s and kraken are actually my favorite version of both(I’m not a big fan of brandy anymore). So I commend you on your choices so 🎉

@CitySteadingBrews Год назад

Lol

@guyinpajamapants6892 Год назад

Similar to how port is made. No one is doing these trials and tribulations for normal humans like you two. Keep it up!

@roberthollis7535 Год назад

I had a cherry mead in which I used a neutral spirit and it was good. I used it because it didn't change the flavor of the mead. I've learned a lot form your videos. Keep up the good work.

@davidmathieson8661 Год назад

This came at the right time, I'm conjuring up a recipe for a mead to fortify with absinthe (super strong flavour so not the simplest)

@sunnycharacter Год назад

I think a Black Strap Rum would make an amazing fortifier!

@michelemenard8364 Год назад

Oh I like that idea of fortification. Now I have to think about some of my brews and give it a whirl! Can't wait to see whst you have in store for us later. Thank you for all you do.

@masonhill1354 Год назад

I just wanted to say that I love you guys. Your videos taught me something that is now a great passion of mine. So much so that thoughts of maybe opening a meadery someday keep popping into my head. So I just wanted to say thank you so very much.

@spiritwolf1726 Год назад

Your excitement over the mystery mead project is infectious. Keep up the great work and experiments!

@OneImperfectSaint 10 месяцев назад

Can't wait to see the finished product!

@FesIRL Год назад

I started making wine because of you guys.

@jackloparo9091 Год назад

Same here

@shannoncraig509 Год назад

I improved my technique because of them.

@micahestep7679 Год назад

The more, the merrier!😊

@davidmcdonald4771 Год назад

I just started an apricot apple mead for fortification. The fortifier will be Pyrat pure Jamaican Light Rum. Researching the compatibility has been rather vexing, on one side the rum and apple juice was slightly spicy but blended well. As for the apricot I made an extract to test, have about 2weeks left before test time. It smells fantastic. This is for All Hollows Eve.

@eddavanleemputten9232 Год назад

Now I can’t wait for the videos of what you’re hinting at!

@Archaicbirch 5 месяцев назад

This is the exact information I needed. THANK YOU!! pina colada /rum mead hear I come.

@CaioKellermann Год назад

I've been thinking about experimenting with fortification for a while, and every time you release a new video about it I get one step closer to doing hahhahah Thanks for the awesome videos!

@CaioKellermann Год назад

PS: Last week I did a one year tasting of the first recipe I did from this channel, a spiced cyser! It was absolutely delicious, but it really needed to age

@micahestep7679 Год назад

I've used frangelico before on a date mead and the nutty/cherry flavors really made it pop.

@kellyosullivan990 Год назад

The timing on this video was perfect as I have been thinking about fortifying some of my meads. I have a raspberry mead that sounds like it will do well with some kracken in it.

@chilecayenne Год назад

Do be advised, Kracken is a spiced rum…do taste it before adding to your brew.

@kellyosullivan990 Год назад

@@chilecayenne I am aware and the spice of it will go nice against the raspberry

@M4st3r0fN0n3 Год назад

Im predicting the brandy is best. I fortified your table wine recipe with brandy and oaked it on medium french oak for 2 or 3 weeks and its by far my favorite version of that brew

@thejordanbrooks4893 8 месяцев назад

It's getting close to Christmas time!

@johnp.2267 Год назад

There's a lower ABV spiced rum out there that's actually very tasty: Ron Diaz. It's worth trying, to see if it fits your palate.

@micahestep7679 Год назад

It's funny you mentioned broth as I am making a large batch of beef bone broth today. Synchronicity.😊

@coltankzgamesharing4755 Год назад

I admire you guys alot. Thanks for all the knowledge. The funny thing is, this literally has been on my mind for at least 2 weeks and suddenly you guys put out helpful content. Much synchronicity 😅 Do you have a public page where I can share a few pictures of the company that provides the mead for the Minnesota renaissance festival and their flavors?

@CitySteadingBrews Год назад

We do not have a public page, sorry!

@coltankzgamesharing4755 Год назад

Not a problem. The company is called J. Bird Wines and they have 17 awesome flavors.

@Michael-RI Год назад

Excellent info here. I am planning on fortifying some mead as well and have not done it before. Was considering everclear but what you found with the vodka is close enough. Also, have you ever used champagne yeast for a higher ABV mead? Have one going but is having trouble getting above 13.5% ABV and the Lalvin EC-1118 should take it up to 18% ABV. The amount of honey I used should to finish at about 17.5% for a little wiggle room. Used yeast nutrients as well; Fermaid K/DAP to help it along. From what I have learned, fortifying is the way to go. Michael B.

@CitySteadingBrews Год назад

Temp, amount and quality of nutrients and honey, all these things are a factor. We find 1.100-1.120 to be the most reliable starting point.

@Friedbrain11 Год назад

I was voting for the brandy but if the rum is the better choice then so be it:)

@chilecayenne Год назад

I’m thinking of course the rum you used will change the flavor. Kraken is a SPICED rum. If it were me, I’d maybe use a regular rum that isn’t spiced. I’m glad it worked out in this instance on the video, but I would think it would be a roll of the dice since you don’t know what all spices Kraken uses in their rum. So, just curious why you didn’t use a regular rum, so the the spices you used in your mead could shine through undated…? Thanks in advance, another fun and thought provoking video! :) CC

@CitySteadingBrews Год назад

We used what we like. We also tasted it… we preferred the rum version.

@joegibson4946 5 месяцев назад

I just put my apple cyser into secondary with freeze dried apple slices and a cinnamon stick. I was planing on fortifying the cyser with Allspice Dram (22.5% ABV) after pasteurization. If I understand the video, I could just fortify and skip the pasteurization.

@CitySteadingBrews 5 месяцев назад

As long as your final abv is above the tolerance of your yeast, yes.

@matthewgonzalez3047 Год назад

Hey y’all I am new and greener than grass to mead making trying to make a Cherry mead. It had a slow start but has been picking up the last few days and it’s going a little over a week and it’s slowing down again ( Ik bubbles don’t mean anything) and I’ve noticed there isn’t a layer of Leese and I’m worried any tips or vids u can refer me to. Also I don’t have a hydrometer and I’m keeping it in a cool area. Is there any average or expected time range to rack it in secondary. P.S LOVE ur vids

@CitySteadingBrews Год назад

You really cannot know without a hydrometer. You can guess, but it could be a stall too.

@alexcan669 Год назад

I’ve always seen this rum at the liquor store but never bought it. Thank you for giving me an excuse for it guys hahaha

@micahestep7679 Год назад

"Rum is gone? Why is rum gone?" -Jack Sparrow.

@chilecayenne Год назад

Do be advised, Kraken is a spiced rum…so, taste it before dumping it in your brew.

@numkeps Год назад

hi, i racked my first mead, 1.000 grav for 2 readings, tasted like sweet white wine with a hint of honey.. i certainly need to backsweeten it after it aged and settled a bit! thanks for the video's that made me understand the process of making mead! so a little question: i'd like to make another mead with a fruit taste in it, what are the flavours you would recommend the most?

@CitySteadingBrews Год назад

Any fruit you like pretty much works in mead. We have dozens of recipe videos detailing how we did it.

@saddletramp1979 Год назад

Another instant classic headed straight to VHS, all the joking set a side I would have never thought about adding rum to mead.

@CitySteadingBrews Год назад

Fortifying is a thing. All Dansk Mjod products are fortified.

@the_whiskeyshaman Год назад

WTH. Leaving us hanging.

@CitySteadingBrews Год назад

Only a little. Now you know there’s something coming in December :)

@Rj-cl1zw Год назад

Can you make some low-alcohol and higher-alcohol kombucha videos? I ask because you’ve talked about kombucha before and I’m looking to start ¿brewing? And want a distilling/brewing level of sanitary version of kombucha. I realize to some extent you’re going for bacteria growth, but I’m also looking for the usual minimal alcohol content and a higher alcohol content.

@CitySteadingBrews Год назад

We did a kombucha video, and that’s about as much as we had planned for kombucha. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_oinX2KBzRs.html

@Rj-cl1zw Год назад

@@CitySteadingBrews awesome I’ll check it out! It would be cool if you could do a brewing alcoholic kombucha video too though. No one seems to have one and it’s my wife’s favorite type of drink.

@CitySteadingBrews Год назад

Sorry to say but that is unlikely in the near future.

@kc0rdf Год назад

Been fortifying homemade brew for over a year. Now. I make a 5 gallon batch of port wine from blackberry or blueberry or black cherry a front sweetened with a gravity read of 1.190 with mater sugar mix of 2 gallons water and 10-13 pounds sugar using e118 and once that has developed and is stable we fortify with 2- 1.75 Christian Brothers Brandy. It is very good.

@CitySteadingBrews Год назад

1.190? Seems on the high side. Most hydrometers can’t even read that. You intend it to end sweet I assume! What fg do you get prior to fortifying if I might ask.

@kc0rdf Год назад

@@CitySteadingBrews 1.090 I was shooting for a Leroux blackberry when I originally did the recipe I used blackberries from azure standard organic after eating one they were a little more tart than I liked. So I upped the sugar and my husband said it's smack on so it it starts out. Really sweet but in the end it worked out very well. A little higher on the alcohol side but he said very very very tasty. I tried to not back sweeten. I don't like the alternatives on the back sweetening side and I hate dry. I'm more of a port girl so sweet doesn't bother me but I also don't want my blood sugar to spike and it seems like if I ferment it with the sugar already in it it just eats the sugar till it can't eat sugar anymore. We had two bottles to it. My husband did the calculations and the liquor guru math that you showed him how to do and he says it still comes out being less alcohol content than the store bought stuff but are finished. Product is 7 gallons bottled. My hydrometer is for stilling SP Bel-Art, H-B DURAC Precision 1.120/1.190 Specific Gravity Hydrometer (B61801-0900)

@micahestep7679 Год назад

Highest I go is 1.120 with ec1118. You can go higher with turbo yeast and angel yellow label but the flavor won't be great.

@micahestep7679 Год назад

@@TigerPat_9180 that is sound advice. I'm assuming you use yeast nutrient as well. I've had good luck with not stressing the yeast and getting off flavors with ec1118. However, I do also step feed with yeasts that have a lower tolerance. I prefer to use 71b or qa23 or k1v 1116 in mead and most wines.

@micahestep7679 Год назад

@@TigerPat_9180 I have found that lower abv wines and mead retain more flavor. I also do like things to finish moderately dry at 1.010 - 1.015. I've had step feeds that took months to stabilize ( mostly in the winter ). I try not to rush my brews. It's like having kids in the back seat of your car/truck. You get there when you get there.

@sheilam4964 Год назад

👍👍👍👍👍

@shannoncraig509 Год назад

Metheglin Mead of Mystery

@joncarlson3471 Месяц назад

Kraken is my favorite, but my favorite with it... 1oz. + 12oz. Dr.Pepper. 😅

@joncarlson3471 Месяц назад

For me, I can't taste the Kraken.

@Grandpa_RLP Год назад

I am sure you know your math but that didn't seem right to me. LOL Have you ever used the alco calculator? The mead sounds awesome!

@CitySteadingBrews Год назад

I just use a calculator.

@jamesthorpe4556 Год назад

You wouldn't happen to have a good recipe for a holiday mead, or cider, out of curiosity? I want to make something for the holidays

@CitySteadingBrews Год назад

We have about a hundred recipes on our channel. Please take a look and even do a search to find something you might like.

@1boortzfan Год назад

I find that Sailor Jerry's rum has less of a spiced flavor to it.

@joshuamoore7730 Год назад

This is not on topic of video l, but I am making my first batch. I haven’t started fermenting yet and was gonna start it today but I mixed it already and put a campden tablet in it for 24hrs but I think I added to much tannin to it. How do you know if you’ve added to much and or pull it out?

@CitySteadingBrews Год назад

Did you add tannin?

@CitySteadingBrews Год назад

What is your full recipe?

@CitySteadingBrews Год назад

Just FYI, for your first… it’s highly recommended to follow a known recipe.

@joshuamoore7730 Год назад

@@CitySteadingBrews 3 lbs of some local honey around my home, gallon of spring water 2 grams of acid blend 1 Camden tablet and I was trying to put 2 grams of wine tannin but my scale messed up as I was putting it in so not sure if it’s to much or don’t know how to tell if it is to much. Haven’t added yeast or yeast nutrients yet was going to do that at 24 hour mark but if there ain’t a way to fix it I was thinking of just starting over instead of wasting yeast if I need to

@CitySteadingBrews Год назад

I don't know how to remove tannins, no. How much do you think you added? It's probably fine unless you REALLY overdid it.

@ITAPTF240 Год назад

Everclear, yo! Higher proof per volume/price and It won’t change your flavor profile

@CitySteadingBrews Год назад

We wanted the slight change for this one :)

@nbmaritimer9955 10 месяцев назад

I just fortified my new brew with a Rum. My wine started at 1.080 and ended at 1.000. I ended up fortifying it with a rum, which I think was around 38%. Now my question is how much % of alcohol should my product now have? To add I have 4 litres of wine and 1 litre of rum.

@CitySteadingBrews 10 месяцев назад

A little over 16%

@nbmaritimer9955 10 месяцев назад

@@CitySteadingBrews Thanks!

@DawzeyJ Год назад

You just gave me an idea! Using distilled mead (obtained through legal means of course) to fortify mead with. Could be a good way to use a potentially bad batch of mead if you live in an area of the world where you can legally distill it. 🤔

@micahestep7679 Год назад

I truer thing has never been said. Kudos.

@micahestep7679 Год назад

It helps to be a beek or know one. Honey is expensive and most honey in the store is adulterated with corn syrup. Also, most commercial bee keepers feed corn syrup or sugar solution to their bees. I take honey from my hives but also feed it back to them during a dearth or if I have a weak colony. It's hard to find beekeepers that think as I do because people want to maximize volume that can be taken off. Refined sugars aren't good for us or them in my opinion.

@micahestep7679 Год назад

The honey I take has a flavor and color you don't find in stores. I also sometimes use whole comb, propolis, and bee bread to make mead. It's a little more work but historically accurate.

@iamthetruegod Год назад

I always leave my hives with a half to full super for winter reserves

@micahestep7679 Год назад

@@iamthetruegod you are correct to do so! I do the same. I also make sure to remove the queen excluder so the queen can migrate with the workers and doesn't freeze.

@timmc5954 Год назад

Amy suggestions for fortifying a blackberry mead?

@CitySteadingBrews Год назад

As far as?

@timmc5954 Год назад

@@CitySteadingBrews what to fortify with, brandy or rum? I got a plain blackberry mead .It’s dry as a bone and abv is 15% and I want to raise it 30 abv and semi sweet.

@CitySteadingBrews Год назад

Honestly it’s up to you and what you like. Btw, we did the 30% as a joke. There’s no really good reason to fortify that high.

@CitySteadingBrews Год назад

Best I can say os do like we did in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-V9lIG3vvH1A.html

@timmc5954 Год назад

@@CitySteadingBrews I understand how. I guess I’m asking which do you think would be a better choice rum or brandy . And don’t worry if I try your choice and don’t like it, I won’t blame you.

@not-on-pizza Год назад

This is making me wonder how you'd go about making a mead in the style of a spiced rum. Again.

@CitySteadingBrews Год назад

Well… not sure what you mean here. Rum is sugar based, mead is honey. Rum is distilled, mead is fermented… do you mean the aging and spiced part?

@CitySteadingBrews Год назад

It’s kind of like my spiced metheglin I believe.

@nomadismileseeker6611 Год назад

Hmmm, cherry malomel fortified with chocolate vodka🤔

@WAV2121979 Год назад

Is that the best rum? I know we have a VIP that likes it. I’m a Flor De Cana.

@CitySteadingBrews Год назад

Best is subjective. I like it :)

@WAV2121979 Год назад

Touché

@rhysmartin1503 Месяц назад

Why do you have to pasteurise after 18%

@CitySteadingBrews Месяц назад

We didn't say that...

@andyn3532 Год назад

If you can get it over there try dead man's fingers spiced rum it's much more superior to kraken

@CitySteadingBrews Год назад

We used Kraken because we like it. Sure, I'll look out for that one too.

@andyn3532 Год назад

@City Steading Brews if you like kraken you will realy love dead man's fingers it's from a small cornish company and it has a much fuller rum flavour with more body than kraken. I used to buy a dark rum blended in Scotland some years back called black heart and it was the rummiest rum I have ever tasted even tastier than pussers and woods navy rum you would have loved it. I made a spiced rum some months back and it was amazing but unfortunately I mislaid the piece of paper with my spice mix on it and can't remember the exact amount a bit like the tenacious d song tribute 🤣

@williamcarswell1071 Год назад

nice,, great info,,, I am making more meads all the time,,,, I have an orange cinnamon mead for example,, it is awesome,, but why not fortify with orange liqueur???,,, or brandy ??? I have concentrated essences also,, peach, cherry, pineapple, banana,, apple,, mango,,, when I made some wines originally with EC 1118, I wasn't happy with the fruit note,, my fault I didn't use the right yeast,,,, so I will add some essence to boost the fruit note,, back sweeten a bit, pasteurize then bottle,, like u with heat,, not chemicals,,,,, u guys rock,,, thank u so much !!!!,,,,, great info

@CitySteadingBrews Год назад

We liked it the way we did it… there are options of course. Do it to your preference.

@micahestep7679 Год назад

It's too bad distillation is illegal in the U.S. or you could fortify the mead with distilled mead.

@CitySteadingBrews Год назад

Yup.

@CitySteadingBrews Год назад

@@pieterpopster5549 Yup.

@micahestep7679 Год назад

@@pieterpopster5549 unfortunately it is also illegal. It's sad but true. My advice is don't do it. And......if you do it 5 degrees Fahrenheit is about right. But, also don't do it. Methanol will be concentrated and there is no way to dispose of it. Fun fact: methanol is dangerous. Very dangerous.

@micahestep7679 Год назад

@@pieterpopster5549 blindness is a thing. There is no way to dispose of foreshots or heads. The laws are there for a reason.

@micahestep7679 Год назад

@@pieterpopster5549 however, if you happen to already be blind, and you have superhuman X-Men kidneys and liver, then knock yourself out. Go with God.

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